*Vegan
A frittata without eggs makes about as much sense as spaghetti without pasta or chicharrones without pork; but those kinds of contradictions—like this eggless, cheeseless, but not tasteless, frittata—are what this book is all about. The star ingredient here is dandelion greens because their bitterness matches my disposition, but there’s something so optimistic about seeing them at the farmers’ market; it’s like they’re telling you, “Winter is almost over! Look at me, I’m dandelion greens. You’ll be wearing short sleeves in a few weeks.” (If it’s the dead of winter, use spinach or move somewhere better.)
Olive oil
1 onion, cut into small dice
Kosher salt and ground black pepper
2 garlic cloves, minced
1 large potato (I don’t care what kind you use), cut into medium dice
1 bunch dandelion greens, bottom third removed (about 2 cups, loosely packed)
½ cup grape tomatoes
½ cup Kalamata olives, sliced
2 teaspoons dried thyme
1 tablespoon dried oregano
2 tablespoons nutritional yeast
1 pound silken tofu
4 slices Daiya nondairy cheese, provolone type
1. Preheat the oven to 350°F.
2. Coat the bottom of a large sauté pan with olive oil and set over medium heat. Add the onion and a pinch of the salt, and sauté for 5 minutes. Add the garlic and sauté for another 3 minutes until fragrant.
3. Add the potato, dandelion greens, tomatoes, olives, thyme, and oregano along with a pinch of salt and pepper. Stir to combine, lower the heat, and let cook for 5 minutes.
4. Meanwhile, place the tofu and nutritional yeast in a blender and blend until smooth.
5. Remove the pan from the heat and pour the contents into a lightly oiled baking dish. Pour the tofu blend over the potato and greens mixture, making sure to cover evenly. Then top the whole thing with a layer of Daiya slices.
6. Bake in the preheated oven for 45 minutes to 1 hour, or until it smells like a pizzeria.
7. Remove from the oven and let stand for 10 to15 minutes, then serve.